skirt steak

salt

pepper

olive oil

2 tbsp espelete (sub paprika I guess)

1.5 clove garlic

rock salt

sugar

1 tbsp oregano (fresh)

.25 cup dill (fresh)

.25cup mint

cilantro

1.5 cups parsley

1x lemon

4oz chorizo

2tbsp shallots

1 can cannellini beans

chicken stock

butter

season steak with salt, pepper, olive oil espelete. cut very shallow slits into surface of skirt steak. (he says “just barely nick it”)

let steak get to room temperature, add more olive oil. Heat grill.

Lay steak on grill. If you don’t hear sizzling as you place it, remove it and heat the grill more. Push steak into grooves.

cook 2 minutes. Flip. Press in. Cook 2 minutes. Allow it to rest.

puree .5 clove garlic, rock salt, sugar in mortar with pestle.

tear herbs into mortar. Add salt, zest of lemon, juice of that lemon. Muddle, leaving coarse.

Muddle, leaving coarse. Add .5 cup olive oil (“underneath all those herbs”). Muddle to coarse paste.

apply thin layer of chimichurri to resting steak.

heat cast iron skillet, add chorizo. Heat until sizzling. add shallots, garlic. Heat to allow garlic to absorb chorizo.

Add beans. Heat until waxy.

As pan starts getting dry, add chicken stock. Bring to a boil, turn down heat.

Add rainbow chard, simmer for a while? add cubes of butter. Mix butter as it melts.